Welcome to Eat Your Books!

If you are new here, you may want to learn a little more about how this site works. Eat Your Books has indexed recipes from leading cookbooks and magazines as well recipes from the best food websites and blogs.

Become a member and you can create your own personal ‘Bookshelf’. Imagine having a single searchable index of all your recipes – both digital and print!

Notes about Recipes in this book

Really good, very very cheesy. I used 4 cups of pasta instead of 3, and there was still a very good cheese to noodle ratio. Make sure you cook the pasta in well-salted water, and don't rinse it before adding to the cheese sauce (just drain well).

I did not start with fresh chicken breast. I used the meat shredded from half of a Costco rotisserie chicken, did not drained the tomatoes, used a whole egg instead of 2 egg whites and shredded Mexican blend cheese instead of the cheddar and Monteray Jack, roasted home grown chile for the canned chopped chile and finally 2% milk instead of the 1% called for. Overcooked the white sauce a little, so it was kind of thick but the final result was good even though it might not be as light as the original recipe.

I used a pound of mahi-mahi, so scaled everything down accordingly with the exception of the crushed red pepper and the red potatoes. I crushed a two-and-a-half inch dry red pepper into the stew, this is probably more than the amount called for and I used three quarter lb of red potatoes, this is slightly less than called for. The stew ended up with enough spice for us but could do with slightly less potatoes.

Good recipe. Wound up marinating the salmon for close to an hour and a half since hubby decided to mow the lawn right after I got everything together. Even though the marinating time was triple what the recipe suggested, the fish was still mildly flavored from the marinade and the texture was good. Didn't know that we were out of sherry so I had to substitute dry Marsala. Watch the fish closely on the grill as the honey in the marinade will cause the fish to burn. Served with grilled asparagus and a medley of grilled mushrooms with Vidalia onions.

A good way to cook those potatoes that need to be used. Although the red pepper was good, I think I'll substitute chipotle chile pepper for red pepper next time + add a little more fresh dill. Note: I didn't peel the potatoes.

We enjoyed this. Instead of a roux, you just toasted the flour in a dry pan until brown, added to the sweated trinity with a little bit of water, stewed tomatoes and broth. The gumbo did get thickened and had the taste of real roux but hardly any fat. I used home-canned tomato sauce instead of the stewed tomato, turkey broth for the chicken broth and turkey meat instead of shrimp. A tablespoon of filé was added at the end to further thicken the gumbo, but I find that filé powder don't usually have much thickening effect.